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Peach, Ham and Gruyère Crêpes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10 crêpes
Author: MaryAnn Dwyer
  • Crêpe Batter:
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 large egg yolk
  • 2 Tbsp. melted butter
  • 2 tsp. stone ground mustard
  • 1 1/4 cups milk
  • 1/4 tsp. fine sea salt
  • 1/8 tsp. freshly ground black pepper
  • Filling:
  • 20 slices Black Forest ham thinly sliced
  • 2 cups Gruyere cheese coarsely grated
  • 4 peaches halved, pitted and thinly sliced
  • 2 Tbsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  1. Combine flour, egg, egg yolk, melted butter, mustard, milk, salt and pepper in blender. Cover and blend until very smooth.The batter should be the consistency of heavy cream. Let the batter rest for 5 minutes.
  2. Heat an 8-inch crepe pan or small non-stick skillet over medium heat. Spray the pan with non-stick cooking spray.
  3. Using a 1/3 cup scoop, pour batter into the center of crepe pan. Tilt and turn pan so the batter spreads evenly across the bottom of the pan.
  4. Cook for about 1-1 1/2 minutes until edges and bottom begin to brown. Flip carefully with spatula. Continue to cook for another 1-2 minutes until crepe is golden brown. Remove from pan to a large plate. Repeat with remaining batter spraying the pan with non-stick cooking spray in between each crepe and stacking finished crepes on plate. Keep warm.
  5. Heat oven to 400 degrees.
  6. Lightly brush a large rimmed baking sheet with butter.
  7. Place one crepe on a flat work surface. Place two slices of ham on half of the crepe, overlapping. Sprinkle with some shredded gruyere, and about three peach slices. Sprinkle with some thyme leaves, salt and pepper. Fold over other half of crepe to cover, then fold in half again to form a triangle. Please on prepared tray. Repeat with remaining crepes. Bake until for 5 minutes, until warmed all the way through. Remove from oven. Serve immediately, drizzled with honey, if desired.